3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed white mixer equipment that states "household use only" on the prep table.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Ice build-up under/around the condensor in the receiving walk-in freezer. Products shall not be stored under leaking condensation lines.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Sanitizer test kit or other device not being used for the chemical dish washing machine (converted high temp to chlorine).
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Corrected During Inspection Observed automatic handwashing sensor for the hand sink near the ice machine in disrepair causing sink to not be functioning. Maintenance arrived during inspection to make repair.
3717-1-06.4(A) / Repairing.
Repeat Flooring in the warewashing room not maintained in good repair. Observed peeling paint on the floor and areas were no longer smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-February-2022
| Comments |
|---|
| Ensure there is acceptable lighting (50 foot-candles) where employees are working food and using knives and slicing equipment. Ice scoops and holders shall be warewashed every 24 hours when in use. Unnecessary and non-functional items and equipment no longer used in the facility shall be removed. The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |